Ingredients:

 1 10 oz package of chopped frozen spinach or 4 cups of fresh finely chopped

spinach
 1/3 lb paneer
 2 medium tomatoes, pureed
 1 teaspoon chopped ginger
 1 teaspoon coriander powder (dhania)
 1/2 teaspoon turmeric powder (haldi)
 1/2 teaspoon red chili powder
 1 tablespoon oil
 1/2 teaspoon cumin seed (jeera)
 Pinch of asafetida (hing)
 1/2 teaspoon salt, or to taste
 2 tablespoons of whole wheat flour
 1/3 cup heavy cream
 1/2 tomato thinly sliced to garnish

Method:

1. If using frozen spinach thaw and blend it just for a minute so spinach has a
creamy texture but without becoming pasty.
2. blend the tomatoes and ginger to make puree.
3. Mix coriander, turmeric, and red chili with tomato puree and set aside.
4. Mix whole-wheat flour with heavy cream and set aside.
5. Cube the paneer in about half inch pieces and deep fry them on medium high
heat just for few minutes so paneer become very light gold in color, take paneer out on
paper towel so extra oil can be absorbed.
6. Heat the oil in a saucepan. Test the heat by adding one cumin seed to the
oil; if it cracks right away it is ready.
7. Add hing and cumin seed. After cumin seeds crack, add the tomato puree
mixture, and let it cook for a few minutes until the tomato puree is about half in volume.
8. Add the spinach, and let it cook on low medium heat for about 10 minutes
covered.
9. Add heavy cream mixture and let this cook another four to five minutes.
10. Add paneer and fold it gently with spinach and let it simmer for a 2-3
minutes. Pot should remain covered until the cooking is finished, otherwise the
spinach will splatter.
11. Transfer the spinach to a serving dish and spread the tomato slices over the top,
and cover the dish so tomato slices get tender with the steam from the spinach.

ngredients

Spinach- 1 large bunch

paneer- 3/4 pack chopped into cubes
cumin seeds- 1/2 tsp
garlic- 3 cloves chopped fine
milk- 1/2 cup
salt to taste
oil/butter- 2 tbsp
heavy cream(optional)- 1tbsp
green chillies-3- 4 green chillies
bayleaves- 2
kasoori methi- 1/4 tsp

Method

Heat 2 tsp of oil/ butter in a pan and add cumin seeds,chopped garlic and green chillies.
when it turns golden brown add washed and chopped spinach. saute for 2 mins .Grind
this into a fine paste when cool.
Heat the remaining oil/butter in the same pan and add bay leaves and the ground paste.
Add the milk to it. Let it boil and add salt , kasoori methi and chopped paneer cubes.
Simmer the flame and cook for 6 to 8 minutes. Garnish with cream.

ngredients:-

Spinach/Palak cleaned – 1 bunch

Green Chillies – 3-4
Chopped Onion – 2
Cumin seeds – 1/2 tsp
Cashews – 8 (Optional)
Heavy Cream – 1 tbsp (Optional)
Paneer – 15 – 20 cubes
Ghee – 2 tbsp

For Grinding:-
Sliced Onion – 1/2
Ginger garlic paste – 1 tsp
Tomato – 1/2 medium sized
Chopped coriander leaves – 2 tsp

Coriander powder – 1/2 tsp

Red chilly powder – 1/2 tsp
Turmeric Powder – 1/4 tsp
Garam masala powder -1/2 tsp
Salt – to taste
Oil -as needed

Method:-

Cook spinach and green chillies in little water for 3-4 mts.Drain
the water and then make a puree of it.Keep it aside.Dry roast
cashews, make a powder of it and reserve.Grind together sliced
onion,ginger- garlic paste,tomato and coriander leaves to a
smooth paste and save them also for later use.
Heat little oil in a pan, add cumin seeds and allow it to
splutter.Now add chopped onion and saute them till
transparent.Now add the ground mixture and salt ,and saute
them until the raw smell of onion disappears.Mix in red chilly
powder,turmeric powder and coriander powder and saute them
again for few minutes.Now stir in pureed spinach and cashew
powderinto it.Add little water if needed and simmer for 5
minutes.
Heat ghee in another pan and shallow fry paneer cubes till they
are lightly browned.Add this fried paneer cubes together with
the left over ghee to the prepared palak.You can also add
paneer cubes as such,without frying it in ghee.Mix it well and
transfer to a serving bowl.Garnish with heavy cream and serve
hot.